Creamy One-Pot Pasta Bake with Chicken, Rosemary-Bacon, & Sundried Tomatoes


  • 1 17.6 oz-bag Batistini Farms USDA Organic Ancient Tuscan Grain Pennette Pasta
  • 1 1/2 lbs. Chicken Breasts, skinless and boneless
  • 32 fl oz. Chicken Stock
  • 2 cups Baby Kale, chopped
  • 8 oz. Bacon, chopped
  • 1 1/4 cup Whole Milk
  • 1/2 cup Parmigiano Reggiano, grated
  • 1/3 cup Sun-dried Tomatoes, chopped
  • 3 tbsp. Batistini Farms USDA Organic Lemon Olive Oil
  • 3 sprigs Fresh Thyme
  • 2 sprigs Fresh Rosemary
  • 1 tbsp. Italian Dried Herbs Seasoning


  1. Preheat oven to 400°F.
  2. In a pan over medium high heat, add 1 tablespoon lemon olive oil to heat up for one minute. Add the chopped bacon and rosemary sprigs to cook until golden, crispy, and fully cooked, Transfer the bacon to a dish lined with paper towels to drain excess oils.
  3. Cook the chicken breasts in the same pan until fully cooked. Remove from heat, then let rest for 5 minutes. Cut into large, bite-sized pieces.
  4. In a large baking dish, toss together the dry pasta, cooked chicken, bacon, baby kale, sun dried tomatoes, dried herbs, and grated cheese until very well-combined.
  5. Stir in the milk and chicken stock. Add the fresh thyme sprigs on top.
  6. Cover with tin foil. Bake for 35 minutes covered, then 8-10 minutes uncovered. Enjoy warm with freshly grated Parmigiano Reggiano!